frozen fish

Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn’t hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.

Coconut Curry Fish

olive oil

red bell peppers,

green bell peppers,

onion,

salt and black pepper

Jamaican curry powder (hot

garlic cloves,

ginger

(6-ounce) fish,

coconut milk

lime

scallions,

cilantro

White rice

Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.

Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.

Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.

Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

This delicate yet robust with flavors Instant Pot fish dish is cooked with frozen sea bass and Italian-flavored broth of cherry tomatoes, olives, capers and roast peppers. Serve it with pasta, potatoes or crusty bread or a side of veggies for a Whole30/paleo/low-carb version.

Instant Pot Fish Italian-Style (From Frozen)

water

fish

cherry tomatoes

black olives (we used these)

marinated baby capers

red peppers (like this brand)

salt

chili flakes

fresh parsley or basil (optional)

Add the water to the Instant Pot. We&#8217;re only using 1/4 cup because the frozen fish will defrost during cooking and give out a lot of liquid.

Place the frozen fish fillets in the water. Add the rest of the ingredients (scatter them around and on top). Drizzle with olive oil and sprinkle the sea salt and chilli flakes.

Pop and close the lid. Set to Manual/Pressure Cook on HIGH pressure for 4 minutes. After 3 beeps, the Instant Pot will start building up pressure and the cooking will commence. Once the timer goes off, allow 7-8 minutes for the pressure to release naturally and then do the quick release to let off the steam.

Open the lid and use a spatula to carefully remove the fish fillets. Pour the broth and the cooked ingredients over the top and serve. Garnish with a little chopped parsley or basil

Recipe tastes fine. But my frozen fish was raw after the cooking time indicated in this recipe, even though a neighbour stopping by had me leave the NPR for 13 minutes. I had to cook it twice more, once for one minute (w/ 3 min NPR) and a second time for 2 minutes (w/ 5 min NPR) to get it to an edible doneness. And I only used one large filet cut in half.

Loved this meal, thank you. Followed instructions and everything worked out fine. We used regular frozen whiting fillets. Served over rice as we're gluten-free. Making this again and will try with different fish.

This was amazing it will be on my weekly rotation. I used Cod and I broke it down for only one piece of fish.  I only needed one serving for me.  I LOVED IT! 
Thanks so much

I made this tonight and it turned out great! I used cod and forgot it could be used frozen so I treated it as fresh fish. Next time I use thawed fish, I will leave the  liquid with it rather than throwing it down the drain. We had Italian chiabatta bread with it to soak up the broth. Wonderful! We will definitely have this again soon.

Very tasty and so easy!  I used fresh fish and so I  followed  the note and it came out perfect. I served it over pasta. I think next time I will add al little garlic. I'll definitely make it again.

This was so easy to make and I was surprised at how tasty it was because there are not very many ingredients. It was delicious and I will definitely be making this again.

This was an absolute hit. Very easy to make with the directions. It is for sure a keeper. I am sure you can change the veggies and seasonings for a different region of cuisine. I served it with roasted potatoes. Very good.

This was so amazingly fast, easy, and delicious. Ate it with rice and finished every last drop of the broth. Thank you for this recipe!

Very Very good ! And so easy to make ! Thank you

This fuss-free and thrifty pesto salmon tart is a doddle to prepare and uses ingredients from the freezer. Defrost the fish and pastry overnight for a speedy after-work supper.

Each serving provides 752kcal, 33g protein, 55g carbohydrate (of which 3g sugars), 43g fat (of which 14g saturates), 3.5g fibre and 1g salt.


Pesto and salmon parcels

pack frozen ready-rolled puff pastry

x 125 grams/4½oz frozen skinless salmon fillets

flour,

tbsp sun-dried-tomato pesto (from a jar)

tsp full-fat or semi-skimmed milk

lemon juice

black pepper

basil

400 grams/14 ounces frozen cooked rice

200 grams/7 ounces frozen mixed vegetables

These fish cakes are a doddle to make and you can make them from frozen fish and leftover mashed potato. 



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Top 5 frozen fish recipes from across the web

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Top Tags

Coconut Curry Fish

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Instant Pot Fish Italian-Style (Fro...

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The most viewed frozen fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine